Origin: India

Ingredients:

1. Beaten Rice – 1 cup
2. Potato – 2 medium
3. Onion – 1 medium
4. Green Chili – 3 small
5. Lemon – 1 small
6. Coriander – 1 tablespoon
7. Peanuts – 1 tablespoon
8. Oil – 1 tablespoon
9. Cumin – 1 teaspoon
10. Turmeric Powder – 1/2 teaspoon
11. Salt – 1/2 teaspoon
12. Black Pepper – 1/4 teaspoon

Recipe:

1. Wash the beaten rice and let the water drain out.
2. Cut the potatoes in small dices and par boil them.
3. Add oil to a frying pan and sauté the peanuts to golden brown.
4. Set aside the peanuts and add cumin seeds into the oil.
5. As the cumin sizzles, add onions and sauté till they turn translucent.
6. Add the par boiled potatoes and chopped green chilis to the pan.
7. Add turmeric, salt and freshly ground pepper and cook for a minute on high heat.
8. Add the beaten rice and mix in the contents over low heat.
9. Fold in the peanuts and some chopped coriander.
10. Serve warm with a little squeeze of lemon on top.

Extras:

1. Wash the beaten rice enough to make it soft, but not mushy.
2. Mustard seeds can also be used for tempering along with curry leaves.
3. The dish can be served with a topping of sev and a side of sambar and chutney.
4. Variations of the dish can be prepared using only onions or adding more vegetables.